Monday, November 7, 2011

~autumn flavors - yummy carrot cupcakes~

Don't you just love the unique treasures of autumn?
the colors of the leaves
the crispness in the air
decorating with pumpkins
 steaming hot choc or apple cider after school, and....

~the yummy fall comfort food!!~

Some of my favorite recipes are the ones I pull out in fall. There is nothing better than coming home to the aroma of the slow cooker bubbling away, or the smell of cinnamon and spice in the air.

Today I've just got to share this most awesome recipe for carrot cupcakes. Carrot cake is a big winner in our home, but my regular recipe is pretty labor intensive, so it doesn't get made all that often.

Not so these carrot cupcakes, which are super quick and easy, and really more like a muffin. I love that they are choc~full of carrot and apple and raisins, and not too heavy on the sugar. The icing really makes them fab and they are great for lunchbags. I keep mine in the fridge so the icing stays nice and frosty.

{By the way, does anyone know why the carrot turns green once it is baked? Sunflower seeds do the same thing.}

This recipe comes from Joy of Baking

Yummy carrot cupcakes

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
4 large eggs
1 cup sugar
1 cup canola oil
2 cups raw grated carrots
1 cup grated apple
1 cup raisins
1/2 cup pecans of walnuts (optional)

Preheat oven to 350 degrees F
Whisk together flour, baking soda, salt and cinnamon
In another bowl whisk eggs, sugar, oil until slightly thickened ( I did this in my kitchenaid)
Fold in carrot, apple and raisins
Spoon into lined muffin cups and bake for 20 mins until baked through
(use the toothpick test)
Remove from oven and cool completely on a wire rack

Cream Cheese Frosting

1/4 cup butter, room temp.
1/2 block cream cheese
1 1/2 icing sugar
1 teaspoon vanilla extract

Beat butter and cream cheese until smooth and creamy
Beat in icing sugar and vanilla
Pipe or spread on top of cupcakes
Cover and refrigerate
(This is half the quantity of the original recipe, but was more than enough to ice the cupcakes)




Lindalou said...

These sound perfect for my carrot cake loving significant other.

I am a big fan of autumn, in particular all the comfort foods. Made applesauce in my crockpot yesterday. The house smelled amazing.

Teuvo Vehkalahti said...

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Tracey Ayton Photography said...

Huh, you learn something new everyday. My hubby loves carrot cake so I think I'll be making some carrot cake cupcakes on such an awful raining afternoon. Beautiful pics BTW.

Shabby Jen said...

So delish!!!!! Thank you for sharing!!!

Simone said...

Your cupcakes look absolutely delicious, I am definitely going to have to try out your recipe, thanks for sharing, yum!

Ivy and Elephants said...

Oh these cupcakes look soooooooo delicious. I must try this recipe. I have never made a carrot cake from scratch, let alone cupcakes.

Most likely the carrots turn green because the pigment is very sensitive. The pigment is sensitive to changes in pH. Baking soda is an alkaline and when it comes in contact with the carrots a chemical reaction occurs which causes the pigment in the carrots to change color.

Probably the best thing would be to make sure the batter is mixed really well before folding the carrots in. That should do it, technically. Maybe even reducing the amount of baking soda too would help. I will put this to the test with your fabulous recipe to see if my hypothesis is correct. It's the scientist in me and love of carrot cake that wants me to try it and see. Thanks for sharing this awesome recipe!


semplice said...

I love the white pumpkin. The cupcakes look yummy!!

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